Misfortune
0
Bright and sweet-tart, with citrusy aquavit and pisco, tea-scented punsch, tart lingonberry jam and two candy syrups. Edible glitter gives the surface a shimmer.
Recipe by CameroxnWithAnXMethod
Shaken
Glass
coupe
Difficulty
Hard
Ingredients
Servings:
1
Your bar: 0/8
0.5 ml
15 ml
15 ml
22.5 ml
7.5 ml
15 ml
🌾 Gluten-free🐟 Contains fish
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AdInstructions
- Infused punsch:
- Let 5 g of Söderblandning black tea sit in 200 ml of Swedish punsch for 15 minutes, then strain out the tea.
- Swedish Fish syrup:
- Add 100 g of Swedish Fish and 200 ml of water to a vacuum bag and seal it.
- Cook sous vide at 65.5 °C (150 °F) for 2 hours, shaking the bag now and then.
- Cool the liquid, then leave it to drip through a coffee filter overnight.
- Dissolve about 74 g of sugar in it to bring the syrup to 50° Brix.
- Dots syrup:
- Bag 7 Dots of each flavour (cherry, strawberry, lemon, lime and orange, about 130 g in total) with 200 ml of water and seal under vacuum.
- Cook sous vide at 65.5 °C (150 °F) for 2 hours, shaking the bag now and then.
- Cool, filter overnight through a coffee filter, then dissolve about 40 g of sugar in it to reach 50° Brix.
- Drink:
- Shake the citrus-forward aquavit, pisco brandy, infused punsch, lingonberry jam, both syrups, lemon juice and plenty of edible glitter with ice.
- Double-strain into a coupe.
- Garnish with candy pieces and a little more glitter.